A traditional Native American soup is created with the “three sisters”: corn, beans and squash. These three crops kept Northeasterners fed during cold winter months with meals made from dried corn and beans with cured winter squash. They were historically grown together because they complemented each other’s growing habits. Sweet corn, summer squash and green beans can grow in the same complementary way, so included here is a fresh summer twist on traditional three sisters soup.
Ingredients
- 2 cups sweet corn (6–8 cobs)
- 1 cup green beans, diced
- 2 cups shredded yellow squash or green zucchini (1 medium)
- 1 medium onion, diced
- 2 cloves garlic
- 2 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon dried tarragon or 3 tablespoons fresh
- 2 bay leaves
- ¼ teaspoon each of salt and pepper (add more to taste)
- 10 tablespoons Crema Mexicana
Instructions
Sauté the garlic and onions in oil until the onions are translucent.
Add the tarragon, bay leaves, salt and pepper.
Add green beans and cook for a few minutes until they become a little tender.
Add corn and squash and cook for about 5 minutes, stirring several times.
Add broth and let simmer for 20 minutes.
Remove the bay leaves and use an immersion blender to purée, or pulse in a food processor in batches.
About this recipe
Serve warm or cold with a generous dollop (about 2 tablespoons) of Crema Mexicana and a sprinkle of tarragon.
OPTION: For a bolder version of the warm soup, add ¾ cup of diced red bell pepper at the onion stage and substitute 2 teaspoons of Old Bay Seasoning for the tarragon.
Note: If Crema Mexicana is not available, crème fraîche or Greek yogurt can be used with slightly different taste results.
